Directions:

Berry-Cherry Sauce:
Combine the cherries, strawberries and raspberries in a large bowl; toss with sugar and liqueur if desired. Set aside. Stir occasionally.

Shortcake:
Heat oven to 425 degrees F.

Place the flour, 2 tablespoons sugar, baking powder and salt in a food processor; cover and pulse until blended. Add butter; cover and pulse 3-4 times or until mixture resembles coarse crumbs. Add ricotta; cover and pulse 5-6 times or until crumbly. Slowly stream in milk just until combined, blending 5-10 seconds longer.

Turn dough out onto the center of a greased and floured 15 x 10-inch baking pan. Pat dough into a 7-inch circle, about 1 3/4-inches thick. Sprinkle with remaining sugar. Bake for 25-30 minutes or until golden brown. Cool for 20 minutes before removing to a wire rack to cool completely.

Cut shortcake in half horizontally with a serrated knife. Remove top. Place bottom on a serving platter. Layer with half of the reserved fruit. Replace shortcake top. Layer with remaining fruit. Garnish with whipped cream.